Homestyle Ground Turkey with Potatoes Skillet (Print Version)

Ground Turkey with Potatoes - a simple, hearty skillet dinner. Easy, comforting, and packed with flavor, it's perfect for busy weeknights or lazy weekends.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free (if no dairy garnish)

# Ingredients:

→ Main Components

01 - 1 tbsp olive oil
02 - 1 lb ground turkey (93% lean)
03 - 2 medium Russet potatoes (about 1.5 lbs), peeled and 1/2-inch cubed
04 - 1 medium yellow onion, diced

→ Aromatics & Liquid

05 - 3 cloves garlic, minced
06 - 1/2 cup low-sodium chicken broth

→ Seasonings

07 - 1 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touch

10 - 2 tbsp fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, let's get those potatoes ready. I like to peel my Russets, then cut them into roughly 1/2-inch cubes. The trick here is to keep them as uniform as possible so they cook evenly. I learned that the hard way when I ended up with some mushy bits and some still-hard chunks – oops! If you're not cooking them right away, pop them in a bowl of cold water to keep them from browning, then drain and pat them really dry before they hit the pan. Moisture is the enemy of crispy!
02 - Heat a large, heavy-bottomed skillet (my trusty cast iron is a lifesaver here!) over medium-high heat with a tablespoon of olive oil. Once shimmering, add the ground turkey, breaking it up with a spoon. Let it brown without moving it too much for a few minutes to get some nice color. This is where I almost always get impatient and stir too soon, but resist the urge! You want those golden-brown bits for maximum flavor. Drain any excess fat, then season with a pinch of salt and pepper.
03 - Push the browned turkey to one side of the skillet. Add the diced onion to the empty side and cook until it softens and becomes translucent, about 3-5 minutes. Then, stir in the minced garlic and cook for just another minute until fragrant. Oh, the smell! That's when you know you're doing it right. Just be careful not to burn the garlic; it can turn bitter so fast, and I've messed that up more times than I'd like to admit.
04 - Now, add your cubed, patted-dry potatoes to the skillet, along with the smoked paprika and dried thyme. Toss everything together really well, making sure the potatoes are coated in those lovely spices and the turkey drippings. Spread the mixture out into an even layer. Let the potatoes cook, stirring occasionally, for about 8-10 minutes. You're looking for them to start getting tender and develop some golden-brown edges. Don't rush this part; it's where the magic happens!
05 - Pour in the chicken broth. Bring it to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for another 10-15 minutes. This steaming action helps the potatoes become perfectly tender. Keep an eye on it; you don't want all the liquid to evaporate too quickly. I once forgot about it and had to add more broth mid-way, so learn from my distracted kitchen moments!
06 - Once the potatoes are fork-tender and most of the liquid has been absorbed, remove the lid. Taste and adjust the seasoning – this is crucial! You might need a bit more salt or pepper. Stir in the fresh parsley, if using. The skillet should look like a beautiful medley of savory turkey and golden potatoes, smelling absolutely divine. Serve it up hot, right from the skillet, and watch it disappear. Honestly, it’s such a simple pleasure, and seeing those happy faces makes it all worth it.

# Notes:

01 - Always preheat your skillet properly before adding meat to get that beautiful brown sear, not a steam!
02 - When reheating leftovers, a gentle warm-up on the stovetop with a splash of broth works wonders to avoid dry potatoes.
03 - Swap Russet potatoes for Yukon Golds if you prefer a slightly firmer texture that holds its shape a bit more.
04 - Don't skip the fresh parsley at the end; it adds a bright, fresh contrast to the savory dish!

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - cutting board
03 - sharp knife

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g

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